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\| High-precision heat. The Maho Nabé by Tiger reinvents cooking for both star chefs and amateur cooks. Thanks to the double-wall technology, the Maho Nabé allows to cook at ideal temperature, between 95 and 100 °c, using less energy and giving the flavors their full bloom. This makes Alain Passard say: «Thanks to the Maho Nabé I make another ratatouille!». The heat of the dish directly deposited on the table is kept for a long time after cooking: the cook can spend the meal with his family or friends rather the kitchen. \|	Welcome to the great world event of Scan dinavian Design from 4 to 8 February 2020	From Scratch by Michael Ruhlman. Ed Abramsbooks. 352p.october 2019. 10 favo
Lire la suite \| High-precision heat. The Maho Nabé by Tiger reinvents cooking for both star chefs and amateur cooks. Thanks to the double-wall technology, the Maho Nabé allows to cook at ideal temperature, between 95 and 100 °c, using less energy and giving the flavors their full bloom. This makes Alain Passard say: «Thanks to the Maho Nabé I make another ratatouille!». The heat of the dish directly deposited on the table is kept for a long time after cooking: the cook can spend the meal with his family or friends rather the kitchen. \|	Lire la suite Welcome to the great world event of Scandinavian Design from 4 to 8 February 2020. For the 70th year, Stockholm Furniture Light Fair will put even more emphasis on design and its industry. Come and discover the latest design news, trends and interior design. 80% of the 700 exhibi tors are Scandinavian companies. The highlights represent the best in design in furniture, lighting for private homes and public places. This demanding trade fair takes place during Stockholm Design Week, which offers more than 400 design-related events in the city. www.stockholmfurniturelightfair.se	Lire la suite From Scratch by Michael Ruhlman. Ed Abramsbooks. 352p. october 2019. From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella and then through 175 recipes, explores my riad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade moz zarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for left overs. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. www.abramsbooks.com

	Mastrad

Mastrad is a French company specialized in the design and marketing of innovative and creatively designed culinary accessories. The specificity of Mastrad is to seek to combine ingenuity and ergo nomics with a true sense of aesthetics. The Mas trad team thinks of those who lack space or time, those who love precision, those with children, be ginners, pros... Sometimes it's a detail that no one had thought of, and sometimes it's a whole gesture that is reinvented. Mastrad is a creative c

upon request on

Mastrad

Mastrad is a French company specialized in the design and marketing of innovative and creatively designed culinary accessories. The specificity of Mastrad is to seek to combine ingenuity and ergonomics with a true sense of aesthetics. The Mastrad team thinks of those who lack space or time, those who love precision, those with children, beginners, pros... Sometimes it's a detail that no one had thought of, and sometimes it's a whole gesture that is reinvented. Mastrad is a creative company that offers innovative kitchen items.

www. mastrad-paris.fr

	Mauviel

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Mauviel

One of the main players in the culinary arts market in France, Mauviel has managed to position itself in two mar kets: the Professional market and the Tableware market. Its anchoring in the professional world, its strong tradition of more than a century of experience and the quality of its products have enabled Mauviel to extend its universe of professionals to individuals wishing to acquire high quality products. Ernest Mauviel is the genius creator of products worked in his atisanal workshop (1830) and became fa mous all over the world.

The hand hammering and the handmaking of cult pieces such as the fish kettle or the braising pans, require a know- how, transmitted from one generation to the next, within the manufacture. The factory does not use any robot, hence enabling to produce made to measure pieces, it remains the only company, offering such a wide range of finish and settings to satisfy each customer…

www.mauviel.com/en

	Pillivuyt

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Pillivuyt

Pillivuyt has been a factory in the heart of Berry for almost 200 years and is one of the oldest and most prestigious French porcelain brands. The brand has always been na med after its founder, Louis Charles Pillivuyt. A Living Heri tage Company, it has built its reputation over the years by respecting the simple but profound values of French savoir vivre. The men and women who work there slowly on a dai ly basis are in love with their profession. Like their forefa thers, they have the will to pass on this fabulous know-how which transforms the earth into a durable, useful, cre ative and refined product.

They have preserved their soul as porcelain craftsmen and put it at the service of an efficient and effective industrial tool. The paste has been made in the factory for more than a century, it is constantly improved and ensures a pro fessional quality to their products. Their porcelain is fired at a very high temperature (1400°C) to guarantee excel lent thermal and mechanical resistance as well as incom parable whiteness.

www.pillivuyt.fr/en

	Frédéric Imbert

Frédéric Imbert lives and works in Paris. He likes to return to Beirut, the city he loves, a dynamic cultural capital, nestled between the Mediterra nean Sea and the mountains. In 2010 he gradua ted in Interior Archite ture and created his studio in 2018. His career has been built around multiple influences / classical and contemporary interior architecture and the world of mobile design. He has a passion for materials, an indispensable sour ce for creation. His primary requirement is the pe

upon request on

Frédéric Imbert

Frédéric Imbert lives and works in Paris. He likes to return to Beirut, the city he loves, a dynamic cultural capital, nestled between the Mediterranean Sea and the mountains. In 2010 he graduated in Interior Architec ture and created his studio in 2018. His career has been built around multiple influences / classical and contempo rary interior architecture and the world of mobile design. He has a passion for materials, an indispensable source for creation. His primary requirement is the perfection of detail. He explores this refinement in three universes: interior architecture, design and landscape. He presents his work at international trade fairs.

Side Table edited by Archimobilier

In collaboration with the Jag Gallery

sculptures drawn for Isabelle Marant

Side Table 01

Saddle designed for Isabelle Marant

www.f-imbertstudio.com

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